FANNIN'S FAMILY RESTAURANT

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 3 employee drinks/cups stored on food prep table beside Bain Marie.

Basic - Food stored on floor. Observed 4 containers of cooking oil stored on floor in dry storage area. Operator properly stored off of floor during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Observed 2 boxes of single serve cups stored on floor in dry storage area. Operator properly stored off of floor during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in still water. Operator placed in cooler during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents leading from kitchen into dining room with accumulation of dust.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food storage containers wet nesting in storage area near back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork ribs over biscuits in deep freezer. Gizzards over corn in upright freezer. Employee corrected rotation. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Thawing ground beef 45F ( 2 hours no running water, employee removed beef and placed in reach in cooler ). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and blade.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not set up in correct order wash rinse sanitize. Employee will drain and correct. Corrective Action Taken Repeat Violation

Basic - Exterior door has gaps around the door that opens to the outside. Side exit. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple areas in kitchen, halls, dish area and cook line.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing ground beef 45F ( 2 hours no running water, employee removed beef and placed in reach in cooler ). Corrective Action Taken

Basic - Hole in or other damage to wall. In hall way, near back exit and multiple areas through out kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage area . Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.in deep freezer near ware wash area bacon stored over corn and hush puppies, fish stored over biscuits. Dish washer corrected rotation Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese and sausage Pattie's marked 02/09/2022 . Employee immediately discarded items before a stop sale. Corrective Action Taken

High Priority - Warewashing sanitizing solution not strong enough in sanitizer bucket reading 10 ppm and ware wash 3 compartment sink reading 10 ppm. Employee drained both and refilled to 100 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand wash sink near buffet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in prep kitchen.

Intermediate - Non-pitting surface rust on food-contact equipment. Deep freezer rusted in ware wash area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In ware wash area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on shelf in ware wash area not inverted.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Set up was rinse, wash, sanitize. Employee drained corrected sink procedure. Corrected On-Site

Basic - Exit door in dry storage rotted/in poor repair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Dry storage exit door.

Basic - Floor tiles missing and/or in disrepair. In ware wash area and cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At sink near office.

Basic - Ripped/worn tin foil used as shelf cover. Foil on shelf above stove.

Basic - Stored food not covered. Chicken fried steak, breaded catfish, prepared salads, coleslaw not covered in reach in cooler and freezer. Employee covered all items. Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. 2nd freezer- in disrepair ambient 40°F- okra 31°, corn 30°, squash 31°F. Employee removed product to another freezer. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage area.